Eggs are right up there in my top 5 pregnancy and postpartum foods, not least because they’re an affordable and versatile whole protein source. Pasture raised organic eggs are additionally rich in Vitamin A, D, E and Omega 3 fats.
Eggs super power however is their choline content, choline offers similar benefit to your baby’s developing brain as folate, including preventing neural tube defects. Research studies have also shown choline intakes in utero and via breastfeeding post birth can boost brain function and contribute to lifelong memory enhancement in your little one.
So pregnant and breastfeeding mamas work to incorporate eggs into your daily diet, just two organic, (ideally pasture raised) eggs will offer half of your daily pregnancy choline requirement.
Ingredients (Makes 12 muffins)
6 organic free range eggs
400g sweet potato, grated
1 medium onion, finely diced
70g all purpose gluten free flour (alternatively use oat or wheat flour)
1 tsp bicarbonate of soda
1 tbsp. pumpkin seed
1 tbsp. pine nuts
100g crumbled feta (optional)
- Preheat a fan oven to 160 degrees Celsius
- Fry down the onion & sweet potato in a dash of coconut oil until soft, season lightly with sea salt & cracked black pepper, cook until the sweet potato has softened and the onions are sweet & fragrant.
- Line a muffin tray with muffin cases, you will need 12.
- Beat the eggs in a mixing bowl and set aside, add the cooled onion & sweet potato mix along with the feta, flour and bicarbonate of soda, combine thoroughly with a fork.
- Divide the mixture into the lined muffin tray, sprinkle with seeds before baking in the oven for 30 -35 minutes until golden.
- Once cooked, leave to cool before storing in an airtight container in the fridge.
By Josie Penn ~ Holistic Nutritionist
